Spicy Creole chili is a hearty, flavorful dish made with ground chicken, smoky andouille sausage, black beans, and a rich tomato base.
Ro*Tel Hot Diced Tomatoes with Habaneros add a noticeable kick, while Cajun-inspired seasonings, garlic, and vegetables create a well-rounded flavor.
This easy one-pot meal comes together in just 50 minutes, making it suitable for a family dinner or casual gathering.
With a combination of tender meat, beans, and vegetables, each serving provides a satisfying balance of protein and carbohydrates. Serve it hot with sour cream and fresh parsley to complement the spicy tomato broth.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 8
- Calories: 340 per serving
- Protein: 24g per serving
- Cooking Method: Stovetop
Ingredients
Meat and Seasonings
- 1 pound ground chicken
- 12 ounces andouille sausage, sliced into ½-inch pieces
- 1 tablespoon vegetable oil
- 2 teaspoons chili powder, divided
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 tablespoon finely chopped garlic
Vegetables and Canned Ingredients
- 2 cups chopped white onion
- 1½ cups chopped green bell pepper
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) Ro*Tel Hot Diced Tomatoes with Habaneros, undrained
Optional Toppings
- Sour cream
- Freshly chopped parsley
Kitchen Equipment
- Large saucepan or Dutch oven
- Wooden spoon or heat-resistant spatula
- Sharp knife and cutting board
- Measuring spoons and cups
- Can opener
- Ladle
Step-by-Step Instructions
Step 1: Brown the Chicken and Sausage
Heat the vegetable oil in a large saucepan over medium-high heat. Add the ground chicken, sliced andouille sausage, and 1 teaspoon of chili powder. Break the chicken into smaller pieces with a wooden spoon and stir occasionally as the mixture cooks.
Continue cooking for 5–7 minutes, until the chicken is no longer pink and the sausage is lightly browned. Transfer the cooked meat to a plate and set aside. Leave the flavorful browned bits and any remaining cooking juices in the saucepan.
Step 2: Sauté the Vegetables
Add the chopped white onion, green bell pepper, and minced garlic to the same saucepan. Stir and cook for approximately 5 minutes, allowing the vegetables to soften and the garlic to release its aroma.
Add the ground cumin, paprika, salt, and remaining chili powder. Stir thoroughly and cook for another 1–2 minutes, allowing the spices to become fragrant without burning the garlic.
Step 3: Combine the Chili Ingredients
Return the browned chicken and sausage to the saucepan with the sautéed vegetables. Pour in the crushed tomatoes, drained black beans, and undrained Ro*Tel tomatoes with habaneros.
Stir everything together until the meat, beans, vegetables, and seasonings are evenly distributed. Scrape the bottom of the pan gently to incorporate any browned bits into the tomato mixture.
Step 4: Simmer Until Thick and Hot
Bring the chili to a gentle boil over medium-high heat, stirring occasionally. Once it begins bubbling, reduce the heat to low and allow it to simmer for about 10 minutes.
Stir periodically to prevent sticking and help the ingredients cook evenly. The chili should become hot throughout, with the tomato sauce thickening slightly and the flavors blending together.
If it becomes thicker than desired, add a small amount of water or broth.
Step 5: Garnish and Serve
Remove the saucepan from the heat and taste the chili. Adjust the seasoning if necessary, then ladle the mixture into individual serving bowls.
Add a dollop of sour cream and sprinkle with freshly chopped parsley. Serve immediately while warm, accompanied by cornbread, rice, or your preferred side dish.
Nutrition Facts
The estimated nutritional values below are for one serving, based on eight portions. Actual values may vary depending on the brands and quantities of ingredients used.
| Nutrient | Amount |
|---|---|
| Calories | 340 |
| Total Fat | 16g |
| Saturated Fat | 5g |
| Cholesterol | 59mg |
| Sodium | 1,254mg |
| Total Carbohydrates | 25g |
| Dietary Fiber | 8g |
| Total Sugars | 3g |
| Protein | 24g |
| Vitamin C | 28mg |
| Calcium | 49mg |
| Iron | 2mg |
| Potassium | 480mg |
Percent Daily Values are based on a 2,000-calorie diet.
Tips for Making Spicy Creole Chili
Control the Spiciness
The habanero tomatoes and chili powder give this recipe its characteristic heat. For a milder version, reduce the chili powder by half and choose a less spicy diced tomato variety. Adding sour cream to individual bowls can also help balance the heat.
For a hotter chili, stir in a few dashes of Crystal hot sauce or a pinch of red pepper flakes during simmering. Freshly diced jalapeños or additional hot peppers can be sautéed with the vegetables for more intense spice.
Brown the Meat Properly
Allow the ground chicken and sausage to brown before adding the tomatoes. This develops a deeper savory flavor and gives the finished chili more character. Avoid overcrowding the saucepan, as excess moisture can prevent proper browning.
Make the Most of the Seasonings
Add the spices to the softened vegetables before combining everything with the canned ingredients. Briefly cooking the seasonings in the hot pan helps release their aroma and distribute their flavor throughout the dish.
Customize the Protein
Ground turkey can replace ground chicken for a similar preparation. Smoked turkey sausage is another option if you prefer a different sausage flavor.
Alternatively, use cooked shredded chicken thighs, adding them when the tomatoes and beans are combined.
Experiment with Beans and Vegetables
Kidney beans or pinto beans can replace black beans without changing the overall cooking method. You can also combine different types of beans for additional texture.
Chopped red bell peppers make a suitable addition to the green peppers, providing a slightly sweeter flavor.
If Ro*Tel tomatoes with habaneros are unavailable, use diced tomatoes with a suitable amount of chopped green chilies and adjust the heat to your preference.
Serving Suggestions
This chili can be served as a complete meal or paired with simple side dishes. Jalapeño cornbread is a natural accompaniment, offering a soft texture that complements the thick tomato sauce.
Steamed rice, warm tortillas, or crusty bread also work well for soaking up the flavorful liquid.
For a more substantial spread, serve the chili with a green salad or roasted vegetables. Keep toppings such as sour cream, chopped parsley, and sliced green onions in separate bowls so everyone can customize their serving.
Storage and Reheating
Allow leftover chili to cool before transferring it to airtight containers. Refrigerate promptly and consume within 3–4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months.
To reheat refrigerated chili, place it in a saucepan over medium-low heat, stirring occasionally until thoroughly hot. Add a little water or broth if the mixture has thickened during storage.
Frozen portions can be thawed in the refrigerator overnight before reheating. Ensure leftovers reach 165°F (74°C) before serving.
Final Thoughts
Spicy Creole chili brings together ground chicken, andouille sausage, beans, and a boldly seasoned tomato base in one convenient saucepan.
Its straightforward preparation and adaptable ingredients make it suitable for weeknight dinners, meal preparation, and sharing with family or friends.
Adjust the heat, choose your preferred toppings, and serve it with cornbread or rice for a filling meal.
